This has quickly become a go-to dinner recipe for our household. The tender, flavorful chuck roast is as good over rice as it is tucked into corn tortillas. I get a little help from Herdez cooking sauce, but in a pinch any salsa will do. Chuck roast, which is widely used for pot roasts, cooks down in the crock pot beautifully. The fat renders and the meat becomes fork-tender.
Slow Cooker Tomatilla Beef
- 2 lbs, beef chuck roast, cubed into 2 inch pieces
- 1 onion sliced
- 4 cloves garlic
- 1/4 cup Herdez "Tomatilla Verde" Cooking Sauce
- 1 tablespoon ground cumin
Preheat large skillet over medium high heat. Remove excess moisture from cubed beef with paper towels. Liberally salt and pepper the beef. In two to three batches, brown beef in skillet. Do not crowd the pan! Remove beef to slow cooker/crock pot as you brown it.
Add the sliced onions and garlic to the pan and saute 5-8 minutes, until onions are translucent. Add the onions and garlic to the slow cooker, pour in tomatilla cooking sauce and cumin and stir to combine. Cook on low for 9 hours.
Remove beef, onions and garlic and allow to rest 10-15 minutes before serving. Pour cooking juices into a gravy strainer and remove excess fat. Reserve juice for serving with the beef. Serve over rice and beans or in corn tortillas.